In a large pan or skillet, pour the oil and heat it over medium heat until it’s hot.

Add the chopped onion to the heated oil and sauté for 4-5 minutes, or until the onion becomes soft and translucent.

Add the chopped garlic to the pan and sauté for 1-2 minutes, until it becomes fragrant but not browned.

Add the chopped tomatoes and cook them until they soften and start breaking down, stirring occasionally.

Add the boneless chicken pieces to the pan, and cook for 5-6 minutes, stirring frequently, until the chicken changes color and is no longer pink on the outside.

Sprinkle in the chilli powder, salt, black pepper, and oregano. Stir everything together and cook for an additional 1-2 minutes to let the spices blend with the chicken.

Toss in the chopped green bell pepper and cook until it softens, about 3-4 minutes.

Pour in the vinegar, soy sauce, ketchup, and chilli sauce. Stir everything together, making sure the chicken and vegetables are well coated with the sauce.

Add the boiled macaroni pasta to the pan, mixing well to ensure the pasta is evenly coated with the sauce and ingredients. Cover the pan with a lid, lower the heat, and let it cook for 5 minutes on low to allow the flavours to meld.